Today we’ll be tasting Deanston’s new 2008 Wine Cask Matured offering, presented at cask strength.
Now wine cask maturation is a divisive issue in the whisky world. Sure, everybody like fortified wine cask whisky maturation (sherry, Port, Marsala, Moscatel), but red wine is as divisive as Bowmore whisky. Some love it and some just can’t stand it. Take the world’s most respected and loved whisky blogger, Serge Valentin of Whiskyfun.com. Take a whisky he likes, stick in in a red wine cask, and you’ll incur an instant 10 point penalty, at the very least.
I, however, am a fan, and usually find more to like than to dislike. I say usually, because one of the worst I’ve had was a Caol Ila in a funky Banyules wine cask. But in general, I really enjoy them, and seek them out. So obviously, when Deanston came out with this pretty wine matured whisky, I partook.
Speaking of Deanston, we’re starting to see a pretty wide use of casks at the distillery. The 18 year old is finished in first fill bourbon casks, the distillery exclusives included a 15 year old finished in Sauternes, and a 12 year old in Palo Cortado, as well as a 14 year old finished in Spanish oak. Might we assume we’ll see some
Deanston 2008 Bordeaux Cask Matured (57.8%)
Appearance: Dark copper, tiny legs coming off a sturdy necklace.
Nose: Red fruit with cranberries and macerated strawberries, dry wine oak, wine vinegar, wood spices, with cinnamon and a hint of nutmeg. A few drops of water bring out strawberry confiture and some mineral notes.
Palate: Dry and viscous, with berries and a hint of lavender, cinnamon and cardamom as well as some thick honey and a hit of pine. Water skews the spice toward pepper.
Linger: Tart and dry, with a hit of pepper. there’s a warmth that lingers for a long time in the top of the throat. The dryness is very dominant.
This is a beautiful wine cask matured whisky, with a massive wine influence.